Dilly Beans, Pickled Okra & Pickled Carrots

Continuing to preserve the summer, these refrigerator pickles are ready after a couple days...

Each recipe makes 1 pint:

Dilly Beans
1/3 pound purple, yellow and/or green beans from JR Organics
3 cloves garlic, peeled and slightly smashed, from Schaner Farm
4 sprigs fresh dill, from Suzie's Farm
1/2 cup apple cider vinegar
1/2 cup spring or filtered water
1 tablespoon coarse sea salt

Pickled Okra
1 pint okra, from JRs
1/4 yellow onion, sliced thin, from the Schaners
1 hot chile, from Suzie's
2 cloves garlic, peeled and slightly smashed
1/2 teaspoon whole black pepper corns
1/2 teaspoon dill seed
1/2 cup apple cider vinegar
1/2 cup spring or filtered water
1 tablespoon coarse sea salt

Pickled Purple Carrots
1 bunch small purple carrots, from JRs
1 hot chile
3 springs cilantro, from Suzie's
1/4 teaspoon mustard seed
1/4 teaspoon whole black pepper corns
1/2 cup red wine vinegar
1/2 cup spring or filtered water
1 tablespoon coarse sea salt
2 tablespoons local honey

For each recipe, place fresh herbs and/or garlic in the bottom.  Stuff veggies and hot chile to tightly pack jar.  Add dried spices to jar.  In a small sauce pan, bring vinegar, water and salt (and honey if applicable) to a boil and pour over contents of the jar.  Seal, let cool and refrigerate.